Sweet Buttery Cornbread for a Crowd
This is mom’s hardbound 1957 Betty Crocker Cookbook. As you can see it has been well-loved, like some floppy eared stuffed toy, hauled around from place to place until only love is holding it together.
As a little girl it fascinated me. I used to love looking at the retro pictures that would make a 50’s housewife proud. These were several of my favorites.
Not that I had any interest in cooking, mind you. But I loved the pictures. When I moved out in my early twenties, it was the first thing I took. I cherished it. From then on, mom and I had an ongoing debate of just exactly whose Betty Crocker Cookbook it was. I still smile every time I look at it. This Cornbread for a Crowd recipe is derived from one of the original Betty Crocker recipes. I’ve enhanced it over the years, but I still think about that wonderful cookbook every time I make it!
This cornbread is sweet and buttery-crunchy good. I’m posting it because we’re cooking for a 175 person youth activity for our church and the kids requested cornbread and chili. Naturally, Jeff wanted some for himself, so I hauled out this wonderful old cornbread mold I appropriated from mom’s kitchen.
The thing about a Corn Bread for a Crowd recipe is you’re limited by your pan size (length and width). You can’t simply double the recipe, pour it into a smaller size baking pan without creating a mess. This recipe produces 24 good size pieces of cornbread per 11 1/2 x 19 1/2 inch disposable pan. That’s about as big a pan as you’re going to be able to easily get. I made 7 pans (168 pieces) and it was more than enough for the crowd of 175 with 24 pieces per pan, and there were a lot of requests for seconds. When you’re cooking for crowds of 100 plus, no one is going to take one of everything.
Don’t you love that word ‘appropriated’? It sounds so much better than ‘blatantly stole’. : )
This cornbread comes together very easily. I really like adding the optional corn nibbles. They add a sweet, juicy pop of flavor. I added the Pepper Jack cheese for Jeff’s version but not for the youth, since I want a more broad appeal.
I prefer a sweet version of cornbread and this recipe really delivers. I promise everyone will love it!
Don’t you just love sweet warm cornbread dripping with butter?
Let’s do this!
This wonderful cornbread holds together beautifully.
It’s light, fluffy and the taste is fantastic.
- cooking spray to grease pan
- 6 tablespoons butter softened
- 1/2 cup sugar
- 4 large eggs
- 2 1/2 cups buttermilk
- 2 1/2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 (11 ounce) cans Niblets corn drained well
- 1 large jalapeño pepper seeded, roasted, peeled and diced
- 1 cup Pepper Jack cheese shredded
- 1 (13 x 18 inch) sheet pan
Pre-heat oven to 375°F.
Place corn in strainer over sink or bowl to drain.
Spray the bottom and sides of a (13 x 18 inch) sheet pan with cooking spray.
In a large bowl, add the flour, cornmeal, baking powder, and salt. Whisk to combine. Add the buttermilk, eggs, and butter and stir until just combined. Pour onto the prepared baking sheet. Spread into an evenly.
In a second bowl, combine flour, cornmeal, baking powder and salt. Add to creamed mixture, stirring just until the flour is moistened (batter will be slightly lumpy).
If including any of the optional items, mix them into the batter.
Bake until light golden-brown and pulling away from the edges of the baking sheet, about 25 to 27 minutes. Cut into 24 pieces and serve warm.
Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature or refrigerate up to 4 days. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.
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